Chicken Lettuce Wraps

Original Recipe from: http://www.cookingclassy.com/2015/02/slow-cooker-asian-chicken-lettuce-wraps/

 

Prep Time: 15 minutes

Cook Time: 3 hours

Yield: About 12 wraps, about 6 servings

 

Ingredients

• 2 lbs ground chicken (not ground chicken breast)
• 3 cloves garlic, minced
• 1 red bell pepper, cored and finely chopped
• 1/2 cup finely chopped yellow onion
• 1/2 cup hoisin sauce
• 2 Tbsp soy sauce
• Salt and freshly ground black pepper
• 1 (8 oz) can sliced water chestnuts, drained and rinsed
• 1 1/2 cups cooked white or brown rice
• 3 green onions, sliced
• 1 Tbsp rice vinegar and 1 1/2 tsp sesame oil (optional)
• 2 heads iceberg lettuce

Directions

• Place ground chicken and garlic in a large microwave safe bowl. Microwave mixture, stirring occasionally, until chicken is no longer pink, about 5 - 6 minutes. Drain off liquid and pour mixture into a 5 - 7 quart slow cooker. Add bell pepper, onion, hoisin sauce, soy sauce, 1/2 tsp salt and 1/2 tsp pepper and toss mixture. Cover and cook on low heat 2 - 3 hours until chicken is tender.
• Stir in water chestnuts, cooked rice, green onions, rice vinegar, and sesame oil, cook until heated through 3 - 5 minutes. Season with additional salt as desired. Separate iceberg lettuce leaves and serve with chicken filling.

Original Recipe source: adapted from America's Test Kitchen Slow Cooker Revolution Vol. 2. Pg 115.

3.1

Hot Mama Grade: B

Hot Mama Notes: My friend made this recipe about a month ago at a party.  I liked it so much that I couldn't wait to make it myself!!!  For whatever the reason (different hoisin, or ???), I feel like my dish didn't turn out quite as awesome as hers.  I did like them, and so did my husband.  So, it wasn't a recipe fail.  I just feel like I didn't *LOVE* it like I did when my friend made it.  I used Kroger brand hoisin and canned water chestnuts.  I did add the rice vinegar and sesame oil, since I had them available.  If I make them again, I would cut down on the amount of hoisin, I think, to make them a bit less sweet.  Otherwise, they were tasty.  I did remember to use ground chicken not ground chicken breast.  I used white sticky rice (short grain).